Blueberry and raspberry pancakes

Blueberry and raspberry pancakes
  • Serves: 4
  • Prep: 10 mins
  • Cook: 10 mins

Blueberry and raspberry pancakes are a tasty treat any time of the year, but especially good when British raspberries are in season.


  • 175g/6oz plain flour
  • 5ml/1 tsp baking powder
  • 50g/2oz caster sugar
  • 2 large British Lion eggs,
  • 150ml/1/4pt milk
  • 75g/3oz blueberries, thawed if frozen
  • 75g/3oz raspberries, thawed if frozen
  • a little oil for frying
  • honey and blueberries and raspberries to serve
  • icing sugar to dust


  1. Sift the flour, baking powder and sugar into a large bowl. Beat the egg yolks and milk together and beat into the dry ingredients. Whisk the egg whites in a separate bowl until stiff, stir half into the batter then gently fold in the remainder. Stir in the berries.
  2. Heat a griddle or frying pan and brush with oil. Pour 60ml/4tbsp of batter into the pan and cook for 2 minutes or until bubbles form on the surface and the base is golden. Carefully flip over the pancake with a spatula and cook for 2 minutes or until the base is golden.
  3. Transfer to a clean tea towel, this will keep the pancakes warm. Repeat to make 8 pancakes. Serve warm with honey and fresh berries dusted with icing sugar.

Cooks tips

Also: How to make pancakes - our easy to follow step by step recipe.

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